Eat. Live. Enjoy.

Yellow Gazpacho

Nothing says summer like a chilled soup…or sweet corn, or fresh tomatoes… so what do you get when you combine all those things? This delicious yellow gazpacho!

I saw this recipe and was immediately drawn to it because 1. I love anything related to Spain. 2. To me it is beautiful and simple, which I am always drawn to 🙂 and 3. Who doesn’t love a little twist on anything traditional, right?!

Set 1 ear of corn aside. Meanwhile, remove the kernels from the other two ears by hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Discard the cobs.

Puree the corn, bell pepper, tomatoes, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.

Serve garnished with the reserved corn (remove kernels in same manner prior to serving) and basil.